Date added: December 20, 2007
1. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Place squash in dish. In a small bowl combine orange juice, maple syrup, salt, pepper and cinnamon. Drizzle over squash; toss to coat. Dot with butter.
2. Bake, uncovered, in a 425 F. oven for about 25 minutes or until squash is tender, stirring twice.
| Per serving | % Daily Value* |
| Calories 87 | 4% |
| Fat 3g | 5% |
| Cholesterol 8mg | 3% |
| Sodium 170mg | 7% |
| Carbohydrates 16g | 4% |
No reviews yet, be the first to add one.
Comments and questions :: Burst-of-Orange Butternut Squash
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.